Your browser is no longer supported. Please upgrade your browser to improve your experience.
Sweet butternut squash and a honey glaze bring balance to the tender duck, while sharp pickled blackberries cut through the richness with a vibrant twist. Finished with a five-spice jus that evokes the smoky, spiced comfort of mulled wine by the fire.
Butternut Squash Purée
Butternut Fondant
Duck Leg Scrumpet
Pickled Blackberries
Five-Spice Duck Jus
Sweetcorn
Garnish
Duck Scrumpet (prepare a day ahead)
Preheat the oven to 160°C. Place duck legs, 1 orange zest, peppercorns, garlic, star anise, and duck fat in a deep baking tray. Cover with baking parchment and foil, and cook for 1½ hours. Allow to cool, then pick the meat from the bones. Mix with the remaining orange zest, orange juice, capers, shallot, coriander, and 3 tbsp duck fat. Roll tightly in cling film and chill. Once set, cut into portions, coat in flour, then beaten egg, then breadcrumbs. Chill until needed.
Five-Spice Duck Jus
Roast duck carcasses with oil and spices at 170°C for 30 minutes. In a heavy saucepan, sauté onions in 2 tbsp duck fat for 5 minutes until golden. Add peppercorns, carcasses, chicken stock, and thyme. Bring to the boil, then simmer for 30 minutes. Strain into a clean pan and reduce by two-thirds until it coats the back of a spoon. Set aside.
Butternut Squash Fondants
Heat oil and butter in a pan. Brown both sides of the squash, season, then add garlic, rosemary, and stock. Transfer to the oven at 180°C for 10–15 minutes until tender. Keep warm.
Butternut Squash Purée
Cook squash with butter, thyme, salt, pepper, and milk until tender. Blend with orange juice until smooth, adjusting with milk if needed. Pass through a fine sieve, cover with cling film, and keep warm.
Pickled Blackberries
Bring vinegar, water, sugar, and spices to the boil. Remove from the heat and cool. Pour over blackberries in a sterilised jar, cover with parchment, and leave to infuse.
Scorched Sweetcorn
Cut the kernels from the cob. Place on a tray and lightly scorch with a blowtorch until golden.
Duck Breast
Place duck breasts skin-side down in a cold pan over low heat to render the fat slowly for about 8 minutes. Pour off the fat and reserve. Sear the flesh side briefly, then return to skin-side down. Transfer to the oven at 180°C for 2–6 minutes, depending on desired doneness. Brush with five-spice honey and rest for 10 minutes.
Warm the jus, whisking in 2 tbsp reserved duck fat until glossy. Deep-fry the scrumpets until golden, then finish in the oven for a few minutes. Reheat the butternut fondant and purée. Dry pickled blackberries lightly on a cloth. Plate with a base of purée, then add fondant, duck breast slices, scrumpet, scorched sweetcorn, blackberries, and jus. Finish with crisp cavolo nero.
We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to [email protected] or tag us on Instagram for the chance to be featured on our social channels.
For restaurants in Truro, look no further than The Alverton. Sip cocktails overlooking the garden and indulge in award-winning Cornish cuisine.
Meet our Head Chef, Ollie Wyatt. Find out his favourite dishes and why he enjoys being at The Alverton.